Peanut Butter and Jelly Fudge
Equipment
- Small blender or food processor
- 8×8 inch dish
- Cling wrap
- spoon
Ingredients
- ½ cup cooked chickpeas rinsed and drained
- ¼ cup peanut flour
- ¼ cup melted coconut oil
- 2 packets stevia
- ¼ cup peanut butter
- ⅓ cup sugar-free maple syrup
- ¼ cup sugar-free strawberry jelly
Instructions
- In a small blender or food processor, blend the chickpeas, peanut flour, melted coconut oil, stevia, peanut butter, and sugar-free maple syrup until smooth.
- Line an 8×8 inch dish with cling wrap for easy removal later.
- Pour the fudge batter into the prepared dish.
- Dollop the sugar-free strawberry jelly into the batter and lightly swirl it using a spoon.
- Freeze for 1.
- 5-2 hours until set.
- Cut the fudge into 16 pieces and enjoy.
- Store any extras in the refrigerator.
Notes / Tips / Wine Advice:
Wine Advice:
Pair this fudge with a glass of Port or a sweet Riesling to complement the rich peanut butter and jelly flavors.Nutritional Information
Calories: 73 kcal | Carbohydrates: 4 g | Protein: 2 g | Fat: 6 g | Sugar: 0.5 g | Salt: 0.1 mg
